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Prep Time: 0 Minutes Cook Time: 190 Minutes |
Ready In: 190 Minutes Servings: 6 |
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Classic beef stock, easy to make, and this recipe stores well. Makes 3 quarts. May be eaten as a soup appetizer or side, or may be used as an addition to other dishes. Ingredients:
5 lb beef shank, chuck, oxtail, short ribs, or mixed trimmings, or a mixture of these |
1 1/2 fl oz vegetable oil |
1 gal water, beef stock, or remouillage |
1/2 lb onion chopped, for mirepoix |
4 oz carrots chopped, for mirepoix |
4 oz celery chopped, for mirepoix |
4 oz tomatoes canned or fresh |
1/2 bay leaf for sachet |
1/8th tsp dried thyme for sachet |
1/8th tsp peppercorns for sachet |
3 parsley stems 6-8 stems, for sachet |
1 whole cloves for sachet |
to taste salt |
as desired meat, vegetables, or other garnish for soup |
Directions:
1. In a stockpot, brown the beef in 2 fl oz vegetable oil.
2. Add the water or stock and bring to a simmer.
3. Skim the surface to remove any froth or scum.
4. Continue to simmer for 2 hours.
5. Brown the mirepoix in 1 fl oz oil.
6. Add the mirepoix and the tomatoes to the stockpot.
7. With a little water, deglaze the pan used to brown the mirepoix and add the liquid to the stock pot.
8. Continue to simmer for an additional 30 minutes.
9. Add the sachet. Simmer an additional 30-45 minutes.
10. Strain the broth.
11. Discard the sachet, vegetables, and any unusable meat trimmings.
12. Reserve any good cuts of meat for garnishing the broth or another use.
13. For serving as a soup, season and garnish to taste.
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